منابع مشابه
Process hygiene control in beer production and dispensing
Process hygiene plays a major role in the production of high quality beer. Knowledge of microorganisms found in the brewery environment and the control of microbial fouling are both essential in the prevention of microbial spoilage of beer. The present study examined the growth of surface-attached beer spoilage organisms and the detection and elimination of microbial biofilms. Moreover, the det...
متن کاملCocoa pulp in beer production: Applicability and fermentative process performance
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced wa...
متن کاملA Two-Stage Beer Production Game: Consider a production team engaged in the daily production of a special microbrewed
The Basic Issue: In economic situations involving multiple agents, the primary source of uncertainty is often the behavior of other agents. This behavioral uncertainty can lead to situations in which, starting from the same structural conditions, multiple outcomes are possible depending on the expectations of the agents. For example, an economy might experience two possible outcomes as follows:...
متن کاملCase Study 1: Beer Production
Company A operates a modern brewery in western Europe, producing beer in bottles, kegs and bulk tankers. The essence of beer production is the processing and fermentation of malt and hops in the presence ‘of added sugar. Considerable volumes of wastewater containing high BOD/ COD and suspended solids (SS) concentrations are produced as a result of washing of vessels and associated equipment bet...
متن کاملSaccharomyces species in the Production of Beer
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. ...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1986
ISSN: 0023-5830
DOI: 10.18832/kp1986079